Layered Corn, Cheese & Jalapeno Custard

Pg A5 - Egg RecipeIngredients

2 onions
1/2 stick (1/4 cup) butter
2 garlic cloves (minced)
2 fresh or pickled jalapeños – chopped
1 1/3 cup corn (cut from about 3 ears)
1 cup coarsely grated Monterey Jack cheese
2/3 cup grated sharp cheddar
7 large eggs, beaten lightly
1/2 cup milk

 

Directions

1. Cook onion in 2 T butter until soft, but not brown.
2. Add garlic and jalapeño, stir for 2 minutes.
3. Stir corn, pepper, and salt until blended.
4. Combine cheeses in bowl.
5. Alternately layer corn mixture and cheeses in 9×13 pan in 3 layers.
6. Beat together eggs, milk, salt, and pepper.
7. Pour custard over corn and cheese.
8. Bake at 350 for 20-25 minutes until puffed and golden.

 

Recipe Courtesy of Marcia Olson of  Lincoln County

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